Beat the milk and eggs together until the mixture is evenly coloured and pour into a pie dish or similar.

Take two slices of bread. Spread one liberally with cream cheese and the other with jam. Sandwich them together.

Place the sandwich in the egg/milk mixture for a few seconds and then flip it with a spatula. When both sides are covered with the mixture fry each side in a pan on medium heat until golden brown.

Serve HOT!

Chop the potatoes into cubes, place in salted water and bring to the boil. As the potatoes soften add the chopped baby chard and cook for 5 minutes. Add the pizzoccheri and cook for a further 5 minutes.

In a saucepan put the butter, chopped onion, chopped garlic and sage and stir until the onion is softened. Remove the sage.

Butter an oven dish and when the pizzoccheri is cooked, drain and place a layer with the potatoes and chard in the bottom of the dish. Add a little of the sliced fontina and grated parmesan, some of the onion and butter sauce and plenty of pepper. Repeat until all the pizzoccheri is in the dish. Toss thoroughly.

Cover and then place in the pre-heated oven for 5 minutes until the cheese is melted.

Preheat oven to 150C/300F/Gas Mark 2 Place the walnuts, onion, garlic, green chilies, raisins, cloves and the tomatoes into a blender and blend until mixture is as smooth as possible.

Heat 2 tablespoons of sunflower oil in a casserole at medium heat and add the cinnamon and stir. Add in the mixture from the blender and let it bubble for 5 minutes stirring constantly all the time. Then stir in the stock and the melted chocolate then remove the pan from the heat and add salt to taste.